I know it isn't necessary if the pH is low enough. I can't ferment because I lack the free fridge space, and was wondering if I were to can the hot sauce if it would last longer and that the flavors could blend better?
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Anyone can their hot sauce?
- Thread starter southernfried
- Start date
I can mine,.. I dont have a PH meter and I would hate to get botulism or something like that! 
Yes I can mine. I make a 6 quart batch at a time, age it for a year and pour it from the quart jars into a 44oz ketchup bottle as needed that I keep in the fridge.
I tried the search feature for "canned hot sauce" and nothing came up, got lazy so started my own post. oops.
I can mine,.. I dont have a PH meter and I would hate to get botulism or something like that!
I just ordered a pH meter a few days ago. I think botulism is towards the bottom list of things I'd like to experience.
You sure can, can your sauce. I make a Datil pepper sauce which I can either pints or half pints. It does get better with time. I canned 36 pints this summer and have enough peppers for another run. Here's a tip, puree your peppers and freeze in airtight containers, then put into your sauce recipe and cook.
from PA